Can Soaking Walnuts Make Them Softer? The Complete Guide

November 26, 2025 •

4 min read

For centuries, soaking nuts has been a traditional practice to improve their digestibility and texture. This leads many to wonder: can soaking walnuts make them softer, and how does this simple step affect their flavor and nutritional profile?

Quick Summary

Soaking walnuts effectively softens their texture, making them easier to chew and blend for recipes. It also reduces bitter tannins and improves nutrient absorption and digestibility.

Key Points

Soaking Softens Walnuts: Hydrating the nuts directly affects their texture, making them significantly softer and chewier.
Reduces Bitterness: Soaking helps leach out tannins, removing the astringent flavor and leaving a milder, buttery taste.
Enhances Digestibility: The process reduces phytic acid and enzyme inhibitors, making the nuts gentler on the stomach.
Boosts Nutrient Absorption: With fewer inhibitors, minerals like calcium and zinc become more bioavailable to the body.
Improves Blending Results: Soaked walnuts produce creamier, smoother results when blended for sauces, milks, or vegan meat alternatives.
Offers Versatile Uses: The softer texture expands the culinary possibilities, making them ideal for a variety of raw and cooked recipes.

Why Soaking Walnuts Works

Soaking walnuts is a process of rehydration that changes the nut's physical structure, resulting in a softer texture. Walnuts, like many other nuts and seeds, contain phytic acid and enzyme inhibitors. These natural compounds protect the nut until it can germinate, but they also make the raw nuts more difficult for humans to digest. By soaking walnuts in water, you initiate a natural process that neutralizes these inhibitors, which in turn softens the nutmeat. This softening makes walnuts gentler on the digestive system and enhances the bioavailability of their nutrients. The water also leaches out tannins, the compounds responsible for the astringent, slightly bitter taste, leaving a milder, richer flavor.

Benefits Beyond Softness

Improved Digestion: The neutralization of enzyme inhibitors and phytic acid makes walnuts easier for the body to process, reducing the likelihood of bloating or indigestion.
Enhanced Nutrient Absorption: With phytic acid reduced, essential minerals like zinc, iron, and calcium become more readily available for your body to absorb.
Milder Flavor Profile: Removing tannins mellows the walnut's natural bitterness, resulting in a smoother, more buttery taste.
Versatile Culinary Uses: The softer texture makes soaked walnuts perfect for a variety of recipes, from creamy sauces to vegan 'meat' alternatives.

How to Properly Soak Walnuts

Soaking walnuts is a straightforward process that requires minimal effort but a bit of planning ahead. The duration and water temperature can be adjusted depending on your desired outcome.

Soaking Methods and Timing:

Overnight/Cold Soak: Place raw, shelled walnuts in a bowl and cover them with cool, filtered water. Add a pinch of salt to aid the process. Cover the bowl with a clean cloth and let them soak for 8 to 12 hours, or overnight. This is the most common method and works well for general purposes.
Quick/Hot Water Soak: If you are short on time, you can use boiling water. Pour boiling water over the walnuts and let them sit for about 1 hour. This is effective for quickly softening the nuts, especially for recipes that call for blending, but some purists argue it may slightly compromise the raw nutritional benefits.
For Blending: For achieving a super-creamy texture, like for nut milks or sauces, soaking for at least 4-6 hours is often sufficient. Longer soaks create an even smoother result.

After soaking, it is crucial to drain the water and rinse the walnuts thoroughly. The water will be dark brown and murky, a sign that the tannins have been removed. The walnuts are now ready to be used or stored.

Storing Soaked Walnuts

Since soaked walnuts contain moisture, they have a shorter shelf life than dry, raw walnuts. You have a few options for storage:

Refrigerate: Store soaked walnuts in an airtight container in the refrigerator for up to 3 days. Change the water daily if you plan to keep them longer than a day.
Dehydrate: For long-term storage and to restore some crunch, you can dehydrate the walnuts. Spread them on a baking sheet and bake at the lowest oven temperature (under 150°F / 65°C) for several hours until completely dry and crispy. A food dehydrator is also an excellent tool for this.
Freeze: For longer preservation, drained and dried soaked walnuts can be frozen in an airtight container for several months.

Soaked vs. Unsoaked Walnuts Comparison


Feature	Soaked Walnuts	Unsoaked (Raw) Walnuts
Texture	Softer, chewier, creamier, and plumper.	Hard, crunchy, and brittle.
Flavor	Milder, less bitter, and more buttery taste.	Distinctly nutty, sometimes astringent.
Digestibility	Easier to digest due to reduced phytic acid and enzyme inhibitors.	Potentially harder on the digestive system for some people.
Nutrient Absorption	Higher bioavailability of minerals like zinc, iron, and calcium.	Mineral absorption may be inhibited by antinutrients like phytic acid.
Preparation	Requires pre-planning for soaking time, followed by draining and rinsing.	Ready to eat immediately with no extra steps required.
Best For	Creamy sauces, vegan meat, nut milks, smoothies, and digestive health.	Toasted toppings, baking where a crunch is desired, and simple snacking.

Conclusion

Soaking walnuts is a simple and effective method for making them softer, improving their flavor, and enhancing their overall digestibility. The process of rehydration neutralizes naturally occurring enzyme inhibitors and tannins, resulting in a milder, creamier nut that is more gentle on the stomach and allows for better nutrient absorption. Whether you are preparing a creamy sauce, a vegan meat substitute, or simply seeking a more palatable and digestible snack, soaking walnuts is a worthwhile culinary and health practice. While it requires some planning, the benefits to both texture and nutrition make it a valuable addition to your food preparation routine. For many, the enhanced flavor and smoother texture of a soaked walnut is far superior to its raw counterpart. Find more inspiration for using soaked walnuts on the California Walnuts website.

Frequently Asked Questions

For optimal softness and digestibility, soak raw, shelled walnuts in cool water for 8 to 12 hours, or overnight. For a quicker method, use boiling water and soak for at least 1 hour.

While soaking can cause a minimal loss of water-soluble vitamins, it primarily removes antinutrients like phytic acid and tannins. This process actually enhances the bioavailability and absorption of key minerals, so you get more usable nutrients.

Yes, you can soak walnuts in milk to give them a creamier texture and add the nutrients of milk, like calcium and protein. Soak in the refrigerator for 4-6 hours and use plant-based milk for a vegan alternative.

No, you do not need to peel walnuts after soaking. The brown skin contains beneficial antioxidants. Soaking helps remove bitter tannins from the skin, but it is not necessary to peel it off entirely.

The dark, murky water is a normal result of soaking walnuts. It is caused by the release of tannins, the compounds that contribute to the nut's bitter flavor. Always discard this water after soaking and rinse the walnuts well.

Yes, once soaked, drained, and rinsed, walnuts can be eaten raw. They will have a softer texture and a milder, less bitter taste compared to unsoaked walnuts.

Soaked walnuts should be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, you can dehydrate them in a low-temperature oven or food dehydrator, or freeze them.